Fresh Fig Cake is really soft and very easy to make at home. It's a delightful sweet that gives off an irresistible fruity aroma of fresh figs.
This cake is moist and fragrant, ideal for late summer treats when figs are ripe and very sweet. It's perfect for breakfast or as a healthy and nutritious snack in the afternoon, accompanied by a hot drink or fresh fruit juice.
Its goodness and also its beauty are such that you can also successfully serve it as a dessert on special occasions. It can be enriched with a spoonful of whipped cream or a scoop of gelato.
Our recipe for Fresh Fig Cake is also really quick to make. It will be ready to enjoy in less than an hour!
Figs go well with dried fruits such as almonds, walnuts or pistachios. We chose coarsely chopped almonds to give the cake a crunchy, rustic touch. Finally, lemon zest makes the cake more fragrant and aromatic.
Try this simple, scented and delicious fresh fig cake that will make it easier to say goodbye to summer and welcome the colder season!
Ingredients
- Prep Time: 15 Min
- Cook Time: 45 Min
- Servings: 6
Doses for a 20 cm (8 inch) non-stick Springform Pan with Removable Bottom
- 300 g (~⅔ pound) of fresh figs
- 150 g (1 cup) of "00" flour
- 50 g ( ~2 oz) of almonds
- 110 g (1 stick) of unsulted butter, softened at room temperature
- 45 g (3 tablespoons) of whole milk, at room temperature
- 2 eggs
- the zest of 1 organic lemon
- 110 g (½ cup) of granulated sugar
- 10 g (2 teaspoon) of baking powder
- powdered sugar for decoration
Kitchen Tools and Equipment
- To make Easy Fresh Fig Cake, get a really useful stand mixer to stir the ingredients well, adding them gradually without stopping mixing. We have chosen the Kitchen Aid Artisan Stand Mixer.
- It’s also very important to mix the dry ingredients together. For best results, we recommend sifting the powders with a Fine Mesh Strainer. This allow the flour and baking powder to mix evenly.
- A 20 cm (8 inch) Non-stick Springform Pan with Removable Bottom can be very useful to more conveniently remove the cake once baked.
- Finally, we recommend using a cake dome to preserve its fragrance and softness.
Instructions
The Dough
Step 1) - To make this easy cake with fresh figs, start by putting softened butter at room temperature in the stand mixer.
Then add the sugar. Mix these ingredients on medium speed for about 5 minutes or until light and fluffy.
Step 2) - Meanwhile, in a separate bowl, beat the eggs with a fork. Then add them a little at a time to the butter and sugar mixture without stopping the stand mixer.
Step 3) - Now thoroughly wash the lemon and grate its zest. Then, still with the mixer running, add the zest to the mixture.
Step 4) - While the mixer continues to process, in a separate bowl sift the "00" flour and baking powder, mixing them together.
Then add them, one tablespoon at a time, to the running mixer. When the flour is well incorporated, add the room temperature milk as well. Allow it to combine well.
Step 5) - Using an electric chopper, chop the almonds not too finely and add them to the mixture.
The Baking
Step 6) - Grease and flour a 20-cm (8-inch) diameter cake pan. Pour the mixture into the cake pan and level it well with a spatula.
Step 7) - Gently wash and dry the figs. If the skin is thin, you can also avoid peeling them.
Cut them into thin slices and arrange them on the cake covering the entire surface.
Step 8) - Bake at 170°C (340°F) for 45 minutes. At the end of baking, do the toothpick test: if by sticking it into the cake the toothpick comes out dry and clean, it means it is ready.
Remove it from the oven and let it cool. When cool, dust it with a little powdered sugar.
The fresch fig cake is ready. Enjoy it soft and fragrant. It is sure to be a hit!
YOU MUST ALSO TRY:
- Fig and Ricotta Tart
- Fresh Apricot Cake Recipe
- Chocolate Pear Cake
- Easy Fresh Strawberry Cake
- Italian Apple Cake
- Chocolate Fig Cake with Ricotta
Storage
You can store the fig cake at room temperature for up to two days under a dome or on a plate covered with plastic wrap.
Can I Freeze the Fig Cake?
Sure. You can freeze it once it's completely cooled and consume it within a month. We recommend that you already cut it into slices and store it in well sealed freezer bags. You can defrost it at room temperature.
Tips and Variations
- ALMOND FLOUR: If you want to make a fig cake with a less rustic and more refined texture, you can use almond flour instead of ground almonds. In this case, sift the almond flour with the other powders before adding it to the mixture.
- DRIED FRUITS: You can also replace the almonds with walnuts, pistachios or hazelnuts, or make a mix of dried fruits. Increase the flour by 45 grams (⅓ cup).
- VEGAN FIG CAKE: You can easily make fig cake in a delicious lactose-free version suitable for all intolerant people. You need to substitute cow's milk for soy and 65 ml (~4 tablespoons) vegetable oil instead of butter.
- DECORATION: To obtain a cake with a shiny and golden surface, you can sprinkle it with a little brown sugar before baking and then omit the powdered sugar. You can also enrich the decoration by adding almond slivers or pistachio granules.
How to Serve
Fresh Fig Cake is an excellent breakfast dish, served with a hot beverage or fresh juice. It's also a delicious and healthy homemade afternoon snack for your children.
This fig cake is so unique and beautiful that it can also be used as a dessert. For a party or an elegant after-dinner treat. In this case, we suggest you add a dollop of whipped cream or a scoop of Italian gelato.
Recipe Card
Easy Fresh Fig Cake Recipe
Ingredients
- 300 g figs ~⅔ pound, fresh
- 150 g flour 1 cup, "00"
- 50 g almonds ~2 oz
- 110 g unsulted butter 1 stick, softened at room temperature
- 45 g milk 3 tablespoons, whole and at room temperature
- 2 eggs
- 1 lemon zest, organic
- 110 g granulated sugar ½ cup
- 10 g baking powder 2 teaspoons
- powdered sugar for decoration
Instructions
THE DOUGH
- Put softened butter at room temperature in the stand mixer. Then add the sugar. Mix these ingredients on medium speed for about 5 minutes or until light and fluffy.
- Meanwhile, in a separate bowl, beat the eggs with a fork. Then add them a little at a time to the butter and sugar mixture without stopping the stand mixer.
- Thoroughly wash the lemon and grate its zest. Then, still with the mixer running, add the zest to the mixture.
- While the mixer continues to process, in a separate bowl sift the "00" flour and baking powder, mixing them together.
- Then add them, one tablespoon at a time, to the running mixer. When the flour is well incorporated, add the room temperature milk as well. Allow it to combine well.
- Using an electric chopper, chop the almonds not too finely and add them to the mixture.
THE BAKING
- Grease and flour a 20-cm (8-inch) diameter cake pan. Pour the mixture into the cake pan and level it well with a spatula.
- Gently wash and dry the figs. If the skin is thin, you can also avoid peeling them.
- Cut them into thin slices and arrange them on the cake covering the entire surface.
- Bake at 170°C (340°F) for 45 minutes. At the end of baking, do the toothpick test: if by sticking it into the cake the toothpick comes out dry and clean, it means it is ready.
- Remove it from the oven and let it cool. When cool, dust it with a little powdered sugar.
Colin says
I halved the 50gm of ground almond. 25 gm walnut paste( fine grounded walnuts slightly toasted) and 25gm almond ground.
Absolutely amazing. Thanks for the original recipe.